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Tilapia with Honey-Tangerine Sauce

Do you ever buy ingredients for a recipe … and then not make it, for weeks? Or is that just me? I kept putting off making Sauteed Tilapaia with Honey-Scallion Dressing because we did something else that night, or I didn’t feel like fish, or I didn’t feel like fighting with Libbie about it, etc, etc.

By the time I went to make it on this past Friday night, my scallions and lemon were far past usable (and either used for something else or thrown out). So I improvised and tweaked a little, creating a warm sauce instead of a cool salad dressing. I think it turned out wonderfully!

You could, of course, replace the tangerine juice with any other citrus for a different flavor. Tangerines are in season right now, so I grabbed one for twenty cents–cheaper than a lemon!

In a small saucepan, heat 1 T olive oil over medium-low heat. Add shallots and sweat them until they are soft. (Try not to brown them, although I was not too successful at that endeavor. The first time I burnt them. The second time they got brown because my heat was too high. I was not going to try a third time!)

In a large saute pan, heat remaining 2 T olive oil over medium-high heat. Sprinkle fish fillets with salt and pepper and add to pan. Cook 3 minutes on each side or until fish is flaky. Remove from heat.

Bring sauce to a bubble over medium heat. Let cook until reduced by half, about 3-4 minutes. Sauce should be thicker but not goopy. Spoon sauce over fillets and serve.

Aren't you smart to sub a tangerine for a lemon? I am so thankful that I learned to love fish and seafood during my time in China. What a great addition to our menus to have fish and shrimp meals. I'd like to try this recipe.

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Me.

Hi. I'm Jessie, and this is my blog. I am a stay-at-home mother of four kids ages 8, 6, 4, and new-ish. I write about being an imperfect wife, mother, and child of God here on this little space. I am thankful for grace ... God's and my husband's. You can read infinitely more about me here.